Food Science and Human Nutrition Department

Food Science Major

What is Food Science?

Food Science is the study of techniques and systems to ensure food is safe, available, wholesome, and delicious. Food scientists use chemistry, biochemistry, microbiology, nutrition, and engineering to understand and manage food composition, processing, and safety.

In other words, food scientists have shaped every food and drink you have ever purchased from a grocery store or restaurant.

For example, have you ever...

... enjoyed a glass of juice without worrying about whether or not it was spoiled?

...picked up a nutrient-packed power bar when you were in a rush?

...eaten oysters that were safe and delicious?

...sampled a Beyond Burger?

...tried a beer and thought, "Wow, that's amazing!"?

Food scientists made these experiences and many more possible.

Becoming a food scientist requires a four-year degree in food science, chemistry, microbiology, or a related field. Students often go on to earn a Master's degree or a Ph.D. Food scientists work in laboratories and offices as well as fields, orchards, and other outdoor locations. Here are some companies in which graduates from the UF Food science program are making a difference:

FFVA

Evergreen

Tampa Maid

ASR Group

Ecolab

FDA

Land O' Lakes

Ocean Spray Cranberries

Gum Products, Inc.

OPUS International

Coca-Cola

Florida Chemical Co.

College of Engineering

Pepsico

Mission Foods

Frito-Lay

Ingredients, Inc.

Artisan Beverage Technologies

Signature Brands

Demaco

Impossible Foods

Florida's Natural

General Mills

Anheuser Busch InBev

Resources:

Quick Facts
- Food science is defined as the “discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing” by the Institute of Food Technologists (IFT). The University of Florida offers several programs in food science, which include an IFT-accredited Bachelor of Science, a Master of Science, and Ph.D. degrees. During formal food science training, students are prepared for careers in large-scale food & beverage processing, food product design & development, food chemistry & microbiology analytical laboratories, regulatory agencies (Food & Drug Administration & United States Department of Agriculture), and institutions of higher education & research.
- The University of Florida’s Food Science Bachelor of Science program is approved by the Higher Education Review Board of the Institute of Food Technologists (IFT). This approval means the University of Florida has met the rigorous standards that define a Food Science program of exceptional quality and commitment to continuous improvement.
- Throughout the course of UF’s Food Science major, Bachelor of Science students become well-versed in biology, chemistry, microbiology, food science, and nutrition.
- Wondering what a food scientist does at Disney? Learn more here.

Course Curriculum

Food Science Curriculum

What are the differences between Food Science, Nutritional Sciences, and Dietetics?

Food Science involves the biological, chemical, and physical properties of food, including how to process, manufacture, transport, and store food products.

Nutritional Sciences involves studying how food impacts human health, including nutrition-related chronic disease, malnutrition, metabolism, dietary patterns, and food insecurity.

Dietetics involves applying knowledge of food and nutrition to understanding and promoting the health and well-being of individuals and populations. A registered dietitian is required to complete a 1200-hour dietetic internship and registration exam in addition to a four-year degree.

HOW TO APPLY

Apply Here.

Questions? Contact Us?

Contact Student Services here.

Food Science and Human Nutrition Department

Food Science and Human Nutrition Department

Food Science Major

What is Food Science?

For example, have you ever...

Resources:

Food Science Blog

Advancing Food Safety Monitoring Using an AI-based Sensor

Assessing Nanomaterials: Exploring Implications in Agri-food Microbiome Evolution

The Threat of Enteric Viruses in Agricultural Water